Although pasta comes in different shapes and sizes, its method of preparation does not change. This section describes how bow-shaped and twisted pastas (pilipit) are made.
- 250 grams All-purpose flour
- 88 grams Water
- 10 grams Iodized salt
- 1 gram Kansui
- Pasta maker
- Weighing scale
- Mixing bowl
- Plastic spatula
- Pencil, ballpen or chopstick
- Cauldron for boiling
- Dissolve kansui and fine salt separately in equal amounts of water.
- Place flour in the mixing bowl. Add kansui, mix slightly and add dissolved fine salt.
- Knead the flour mixture by hand until texture is fine and smooth.
- Pass dough through the roller of the pasta maker set at #1. Add the roller setting to #4 and #6 until dough is fine and thin.
- To make fettucini, pass the dough through the wide cutter of the pasta maker.
- You may also make different shapes of pasta. Cut the pasta into small strips and then twist to produce bows or ribbons.
- Wind pasta strips on a pencil or chopstick to create twisted pasta (pilipit).
- Cook fettucini and free- form pasta in boiling water until pasta is firm. Do not overcook so they will not get mushy.
- If pasta will be stored for a longer periods, hang and sun-dry until it becomes hard. Wrap in plastic bags.
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